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Peanut Butter Protein Granola (18g)

Simple Ingredients • Big Clusters • No Refined Sugar


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There’s something satisfying about a good granola; the crunch, the clusters, the texture. But most store-bought versions are overly sweet, filled with unnecessary ingredients, and often more expensive than they need to be.


This version keeps things simple.


Made with real, recognizable ingredients and no refined sugar, it delivers that golden, cluster-style granola with a boost of protein, using ingredients you likely already have on hand. Making it at home also gives you control over the quality, whether that’s choosing organic, non-GMO options, or using a peanut butter with just one or two ingredients.


Ingredients

  • 1½ cups rolled oats

  • ½ cup walnuts, roughly chopped

  • ¼ cup pistachios, roughly chopped

  • ⅓ cup pumpkin seeds

  • 2 tbsp chia seeds

  • 2 tbsp ground flaxseed

  • 1 scoop vanilla protein powder (I used FlavCity)

  • 2 tbsp PB Fit powdered peanut butter

  • ½ tsp espresso powder (optional, enhances flavor)

Wet Ingredients

  • ½ cup peanut butter

  • 2 tbsp EVOO olive oil

  • 3 tbsp honey

  • 1 tsp vanilla extract

  • ½ tsp cinnamon

  • Pinch of fine sea salt

Binding

  • 1 egg white

Optional

  • 1–2 Medjool dates, finely chopped

Equipment We Use

❇️ Silicone Mats for Baking


Ingredients We Use

❇️ Flavcity Vanilla Powder

❇️ Sprouted Rolled Oats

❇️ Organic Brown Flaxseeds

❇️ PB Organic Peanut Butter Powder

❇️ Organic Peanut Butter


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Instructions

  1. Preheat oven to 325°F and line a baking sheet with parchment paper.

  2. In a large bowl, combine all dry ingredients.

  3. In a separate bowl, warm the peanut butter, olive oil, and honey until smooth and pourable.

  4. Stir in vanilla, cinnamon, and salt, then whisk in the egg white.

  5. Pour the wet mixture over the dry ingredients and mix thoroughly until everything is well coated.

  6. Spread onto the baking sheet and press firmly into an even layer to help form clusters.

  7. Bake for 20–25 minutes, rotating once if needed. Avoid over-stirring.

  8. Let cool completely before breaking into clusters.

  9. Optional: finish with a light pinch of flaky salt.


Smarter Tip

Pressing the granola firmly into the pan before baking is what creates those larger, bakery-style clusters. Skipping this step will give you a looser, more traditional granola texture.


Nutrition (Estimated)

Per ½ cup serving (approximate):

  • Calories: 325–375

  • Protein: 16–18g

Note: These values are estimates based on the specific ingredients used. Nutrition will vary depending on substitutions, brands, and portion sizes.

A Flexible Approach

This recipe is designed to work with what you have.

  • Swap walnuts for almonds or pecans

  • Use different seeds or omit what you don’t have

  • Adjust sweetness to taste

  • Skip the dates or add other dried fruit

The goal isn’t perfection, it’s creating something that fits your lifestyle and still tastes good.


How to Use It

  • Over Greek yogurt for a high-protein breakfast

  • As a topping for smoothie bowls

  • Straight from the jar as a snack


Final Thought

Granola doesn’t need to be complicated or loaded with sugar to taste good.

With a few better ingredients and the right balance, you can make something at home that’s just as satisfying—if not better—than anything from the store.

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